On Wed, 26 Sep 2012 10:01:43 -0500, George Shirley
> wrote:

>On 9/26/2012 8:17 AM, jamchickx wrote:
>> I'm just starting to get into making jams and preserves, but I nearly
>> always have to buy pectin to get jams etc to set...any tips on something
>> I can use instead of running out to the shops?
>> I grown my own fruit and veg mainly....so some recipes for plums,
>> redcurrants, blackberries,apples and gooseberries would be welcome,
>> please x
>>
>>
>>
>>
>Try these folks: http://nchfp.uga.edu/
>
>Many of the fruits you're using require pectin to set the jelly or jam.
>Buy several packages at a time or buy in bulk. Many of the brand name
>pectins have recipe pamphlets in the box that tell you how to use and
>what to use on various fruits and berries. One of the Canadian readers
>would have to advise you on stores that carry both. How about it Ross?

I could list a few stores here in Ontario that carry both but I think
jamchickx would probably have to travel a long way to get to any one
of them.
Saying "running out to the shops" and posting from foodbanter I
presume (s)he is a Brit.
I have sometimes made jam and/or jelly without pectin using the
temperature test (8ºF over the boiling point of water at my altitude)
but it's a lot simpler just using pectin.
NCHFP has a few recipes for pectin-less jams at
http://nchfp.uga.edu/how/can_07/jam_without_pectin.html
and jellies at
http://nchfp.uga.edu/how/can_07/jell...ut_pectin.html
HTH.

Ross.
Southern Ontario, Canada